General Manager

General Manager Position

Seeking talented, enthusiastic, guest focused leaders to help our brand grow!

The General Manager is responsible and accountable for performing specific tasks and duties, as assigned. The General Manager provides each guest with a positive customer service experience, prepares quality food products and keeps the restaurant clean, pleasant and safe for all customers as well as employees. The General Manager must follow and enforces all company policies, procedures and guidelines.

The General Manager is responsible for:

• Hiring- Maintaining a good staffing level. Using Snag a job and the morning star web site to meet staffing needs.
• Training- Following the Company training process with all new hires and Shift managers. Star learn center must be utilized and 100% completion maintained each period with all new hires as well as all new products.
• Ordering- Accurate orders are placed on time using the ordering guide in the Mclane ordering system the order must be placed from the back office in unit in a timely manner. No duplicate truck orders. Good stock levels are maintained the unit should not consistently run out of products or have a large quantity on hand.
• Scheduling- The GM must be scheduled and work a minimum of 50 hours per week. All vacation day requests must be submitted in writing to DM 3 weeks prior to vacation. Only 1 GM per district will be permitted on vacation at a time. The first GM to request the week off will receive the approved vacation. The restaurant must be staffed and operating to standard for the vacation to be approved. Schedules must be complete and submitted to the DM on Fridays by 5 pm. Schedules must meet labor matrix standard.
• The GM is responsible for monitoring labor daily and making changes to meet business and labor needs and requirements.
• Cleaning- The GM must maintain a clean organized restaurant that meets company RA and QA standards as well as state and local health department standards.
• Cash Controls- The GM is responsible for following and enforcing all cash policy standards as well as require all managers and cashiers to follow all cash policy standards. All deposits must be verified by the GM daily, coin orders must be funded on delivery day and verified by the GM. Failure to follow or enforce cash policies by the GM will result in termination.
• Meeting and maintaining restaurant operational standards- (A passing score) with all restaurant assessments, food safety audits, balance scorecard and health department inspections are required. The general manager is responsible for the overall operations of the restaurant at all times.
• Meeting financial standards such as labor and food cost.
• Reporting accurate and honest food cost and labor numbers is required. Falsifying inventory (manipulating food cost numbers by reporting inaccurate counts, using deletes, clears, voids or frees will result in termination. Falsifying labor (manipulating employee hours by taking time worked away from an hourly employee) will result in termination.
• Morning Star values honesty and integrity.

Requirements:

• Must be at least 18 years old.
• Must have reliable transportation.
• Must have a telephone or other reliable method of communicating with the restaurant.
• Must be able to work flexible hours.
• 50 hours minimum required.
• Returning phone calls. The GM must be able to answer or return the restaurant’s phone calls in a timely manner. All calls should be returned within an hour.

Appropriate and Fair Business Practices:

GM -Follows and complies with all company policies and procedures. This includes- cash policy, Morning Star guidelines (attendance policy, cell phone policy, employee meal policy and smoking policy), zero tolerance policy, hand washing policy, employee illness policy, all local health department requirements, state labor laws. Regarding business and personal practices as well as ensures all policies and procedures are followed by crew and managers.

GM -Follows and enforces all company safety, security and emergency policies and procedures; maintains a safe and secure environment for employees and customers.

GM -Personal appearance- The general manager must maintain a complete, neat, and clean and wrinkle free uniform.

GM -Professionalism- The GM must maintain a professional approach and attitude at all times. All discipline must take place face to face (NO text or phone calls) All discipline must be in writing and signed by the GM, employee receiving the disciplinary form and a member of management witnessing the conversation. Text should only be used to communicate with crew and shift managers if a working phone is not available. Approved text messages are (can you come in early) (can you work today) (can you call me). Any performance or job issues must wait until you are face to face and the hourly person is working. Sending rude demeaning text messages to a fellow GM, hourly employee or guest will result in termination.

Training & Development:

Strives to improve personal skills and performance level. Ensures the entire staff is trained properly using the tools provided. Potential managers are identified and trained using the shift manager training process.

• Follows the steps outlined in the crew person training program to ensure crew is properly trained and is given the ability to perform tasks and responsibilities.
• Communicates to trainee & manager on duty when additional training, guidance, and practice is needed.
• Understands how each job responsibility impacts the customers, other employees and overall operations.
• Keeps manager on duty informed of anything that might affect the customers, employees and overall operations.
• Is performance oriented and driven; understands performance expectations and is aware of performance results.

Essential Functions:

Consistently provides a quality product and customer service experience that delivers total customer satisfaction. Ensures the management team and crew provides quality product and customer service as well.

• Follow all customer service guidelines and procedures; takes the appropriate action to ensure all customers receive exceptional service beyond their expectations.
• Work assigned station(s) accurately and productively; cleans and stocks the station area(s); performs other cleaning duties as assigned.
• Ensures that all customers receive hot, quality products, prepares, packages and delivers all products according to menu standards.
• Handles all food products according to company procedures, follows all company food safety, food handling and sanitation requirements, to ensure the health and safety of customers and employees.
• Assist managers and crew with completing duties as needed.